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Volume III
June 22, 2012

Weekly Home / Recipe Center

Coconut Macadamia Chicken

Serves 10


10 boneless skinless chicken breast halves
4 tablespoons butter
1/2 cup thinly sliced green onion
1 tablespoon brown sugar
1/8 teaspoon dried, crumbled thyme
4 ounces sliced pimiento
2/3 cup golden raisins
2 tablespoons lemon juice
3/4 cup coarsely chopped macadamia nut
salt and freshly ground pepper to taste

Coconut Topping:
5 tablespoons melted butter
2 tablespoons lemon juice
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1 1/2 cups flaked coconut
2 tablespoons chopped fresh parsley

Toss topping ingredients together thoroughly and set aside.

Season chicken to taste and brown gently in butter. Arrange in a single layer in a 18x12 inch pan. Add green onions to skillet used for chicken. Add brown sugar, dash of salt, thyme, pimentos, raisins, and lemon juice. Stir all together. Spoon mixture over chicken, cover with foil, and bake for 45 minutes at 375°.

Remove foil, sprinkle coconut topping over chicken, top with nuts, and bake, uncovered, for 10 minutes. Spoon juice over chicken before serving.

Recipe may be halved for a smaller crowd!

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